Creamy Roasted Tomato Soup: The Ultimate Homemade Recipe for Unforgettable Flavor
There’s a certain magic that happens when fresh, ripe tomatoes meet the heat of an oven. Add onions and sweet red peppers to the mix, and you’re not just cooking; you’re creating a symphony of flavors. The result? A profoundly delicious and comforting Creamy Roasted Tomato Soup that will warm your soul, no matter the season.
Whether you’re battling the chill of winter or savoring the last sunny days of summer, the availability of plump, flavorful Roma (or plum) tomatoes means this culinary delight is always within reach. Trust us when we say, the act of roasting these gems alongside a few key companions transforms them into something truly extraordinary. It’s a simple step, yet it unlocks a depth of flavor that canned tomatoes simply cannot replicate. And yes, it’s absolutely worth heating up your oven for!
This recipe celebrates the natural sweetness and tang of tomatoes, enhanced by caramelization and a touch of creaminess. It’s a versatile dish that can be enjoyed as a light and healthy meal on its own, or as a rich, indulgent treat perfect for dipping your favorite grilled cheese sandwich. Ready to elevate your soup game? Let’s dive into what you’ll need.
Essential Ingredients for Your Creamy Roasted Tomato Soup
Crafting the perfect creamy roasted tomato soup starts with selecting the right ingredients. Each component plays a vital role in building the layered flavors that make this recipe so special. Here’s a detailed look at what you’ll gather:
- Fresh Plum Tomatoes (Roma Tomatoes): You’ll need about 3 pounds, trimmed and quartered. Plum tomatoes are ideal for this recipe because they are meaty with less juice, meaning they caramelize beautifully and provide a rich, concentrated tomato flavor without making the soup watery. They are also widely available year-round, ensuring this recipe is always in season.
- Large Onion: One large onion, cut lengthwise into wedges. White, yellow, or sweet onions all work wonderfully here, contributing a sweet, aromatic base once roasted. They mellow and become incredibly tender in the oven.
- Red Bell Pepper: About ½ cup, coarsely chopped. Choose well-shaped, firm peppers with a glossy exterior. Avoid any with soft spots. Red bell peppers offer a fantastic sweetness and a delicate texture when roasted, complementing the tomatoes perfectly.
- Olive Oil: Three tablespoons of extra-virgin olive oil. This is my go-to choice for its pronounced peppery, fruity flavor which adds another layer of complexity to the roasted vegetables. It helps them brown evenly and infuses them with rich aroma.
- Salt & Freshly Ground Black Pepper: Essential for seasoning the vegetables before roasting. Kosher salt is preferred for its pure taste and easy measurement.
- Fresh Garlic Cloves: Three cloves, peeled and halved. Fresh garlic is key here, adding a pungent yet sweet depth when roasted. It’s added later in the roasting process to prevent it from burning.
- Chicken Broth: Five cups of your favorite prepared broth or stock. If you have homemade chicken stock on hand, even better! For a vegetarian or vegan version, simply substitute with a high-quality vegetable broth or stock.
- Fresh Basil Leaves: Two tablespoons, chopped. Fresh basil is non-negotiable for its vibrant, sweet, and peppery flavor. It brightens the entire soup. If you must use dried basil, use only one-third of the amount, as its flavor is more concentrated and can be bitter.
- Fresh Flat-Leaf Parsley: Two tablespoons, chopped. Like basil, fresh parsley offers a brighter, more vibrant flavor and a tender texture compared to its dried counterpart. If using dried, use one-third of the recommended amount.
- Half & Half, Heavy Cream, or Whole Milk: Optional, to finish. This is for achieving that desired creamy consistency. Half & half offers a nice balance, heavy cream adds more richness, and whole milk provides a lighter creaminess.
- Croutons: Optional but highly recommended for serving. They add a delightful crunch and texture contrast.
Prep for Perfection: Roasting the Vegetables
Before we even get to roasting, let’s talk about a game-changing tip for easy cleanup and superior flavor: fully lining your rimmed baking sheets with parchment paper. As the vegetables caramelize – and they will, quite a bit – they’ll develop a deep, rich flavor that is absolutely essential for this soup. Parchment paper ensures that none of that delicious caramelized goodness sticks to the pan, making cleanup an absolute breeze.
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting, allowing the vegetables to soften and caramelize beautifully without burning.
- Fully line two rimmed baking pans with parchment paper. This is crucial for preventing sticking and making cleanup effortless.
The Art of Roasting: Creating Flavor Depth
- Arrange the trimmed and quartered plum tomatoes, onion wedges, and coarsely chopped red bell pepper in a single layer on the prepared baking pans. Ensure they are spread out and not overcrowded; this allows for even roasting and caramelization.
- Drizzle the olive oil generously over the tomato mixture. The oil will help conduct heat and achieve that desirable golden-brown color.
- Season generously with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; it brings out the natural flavors of the vegetables.
- Roast the tomato mixture in the preheated oven for 30 minutes. During this initial phase, the vegetables will begin to soften and release their juices, while the edges will start to caramelize, developing deep, sweet flavors.
- After 30 minutes, add the halved garlic cloves to the baking pans. Adding garlic later prevents it from burning and becoming bitter, ensuring it infuses its sweet, mellow flavor into the medley.
- Continue roasting for an additional 15 minutes, or until the entire mixture is tender and richly caramelized. The vegetables should be soft, slightly browned, and fragrant.
While your vegetables are busy transforming in the oven, take this time to prepare the other components. It’s a great opportunity to get ahead. Chop your fresh basil and parsley so they’re ready to add a burst of freshness when the soup is complete. Also, you can start heating your broth on the stovetop.
Simmering the Broth and Prepping for Blending
While the tomato medley is roasting to perfection, it’s time to get your broth ready. Using a large pot or a Dutch oven, heat your chicken (or vegetable) broth. My personal favorite is my Le Creuset 5 1/2-Quart Dutch Oven; it works like a charm for consistent heat and excellent results.
- Bring the broth to a gentle boil in your chosen pot.
- Reduce the heat to low and let it gently simmer, covered. This keeps the broth warm and ready, while also allowing its flavors to deepen slightly.
Blending for Creaminess: Two Methods
Once your roasted vegetables are tender and fragrant, it’s time to transform them into a smooth, luscious soup. You have two excellent options for blending, each with its own advantages:
Process your soup with the traditional blender method:
- When the roasted vegetables are ready, carefully transfer half of the mixture into your blender. Be mindful of steam when dealing with hot ingredients.
- Secure the lid firmly and hold it down with a kitchen towel. Hot liquids can create pressure, so this safety step is important.
- Pulse a few times to get things moving, then blend continuously until the mixture is perfectly smooth.
- If needed, add a small amount of the warm broth to achieve your desired consistency. Start with a little and add more if you prefer a thinner soup.
- Pour the pureed tomato mixture into the pot with the simmering broth.
- Repeat the process with the remaining half of the roasted tomato mixture, then add it to the pot and mix well.
- Gently simmer the combined soup for 5 minutes, ensuring it is heated through evenly.
Alternatively, process your soup with an immersion blender – my preferred method:
- Transfer all of the roasted vegetables directly to the pot with the hot broth. This is where the immersion blender shines, saving you from transferring hot ingredients back and forth.
- Using an immersion blender, carefully process the entire mixture until it is smooth and creamy. Move the blender around the pot to ensure all chunks are pureed.
- Continue to simmer for 5 minutes to ensure the soup is heated through and the flavors have fully melded.
I highly recommend investing in an immersion blender if you don’t already have one. For me, it’s all about the easiest possible clean-up, and an immersion blender is always my first choice for soups and sauces. No messy transfers, fewer dishes!
Regardless of the blending method you choose, you’ll end up with a smooth, well-blended, and intensely flavorful tomato soup. Now for the final touches!
- Stir in the chopped fresh herbs (basil and parsley). These add a burst of fresh flavor and beautiful color.
- For a creamier consistency, you have options:
- Add half & half gradually, tasting as you go, until you reach your desired level of creaminess.
- For even more richness, use heavy cream.
- For a lighter touch, whole milk can be used.
- Alternatively, you can serve the soup as it is, without any added cream, for a lighter and healthier option.
- Offer some cream on the side for individual servings. This allows everyone to customize their soup to their preferred level of richness.
Dietary Adaptability and Serving Suggestions
This creamy roasted tomato soup is delightful as is – light, healthy, and bursting with fresh flavors. If you prefer a lighter profile, simply stir in your fresh herbs and enjoy!
But maybe you like your tomato soup on the creamy side.
We’ve got you covered! You can add half & half, heavy cream, or even whole milk directly to the pot, stirring and tasting until you reach your desired creamy consistency. A clever way to please everyone is to serve the soup with a small pitcher of cream on the side, allowing each person to add as much or as little creaminess as they desire to their individual bowl.
This soup happens to be naturally gluten-free.
For those with dietary considerations, you’ll be happy to know this recipe is naturally gluten-free. And with a simple swap of chicken broth for vegetable broth, you instantly transform this pot of goodness into a wonderful dish for the vegetarians and vegans in your crowd. It’s truly a soup for everyone!
This Creamy Roasted Tomato Soup is practically designed for dipping!
Don’t forget to serve it with a generous topping of crunchy croutons. For the ultimate comfort food experience, pair your bowl of soup with some hot, gooey grilled cheese sandwiches. The combination is simply unbeatable!
Recipe Card: Creamy Roasted Tomato Soup
Creamy Roasted Tomato Soup
Roasting brings out the full, incredible flavor of the tomatoes, creating a robust base for this comforting soup. Enjoy it as is for a wholesome, light meal, or add a touch of cream for extra richness and a silky smooth texture.
Ingredients
-
3
pounds
plum tomatoes, trimmed & quartered -
1
large onion, cut lengthwise into 8 wedges
(about 13 ounces) -
1/2
cup
red bell pepper, coarsely chopped
(about 3 ounces) -
3
tablespoons
olive oil -
1 1/2
teaspoons
kosher salt -
1
teaspoon
freshly ground black pepper -
3
garlic cloves, peeled & halved -
5
cups
chicken broth
(or vegetable broth for vegetarian option) -
2
tablespoons
chopped fresh basil -
2
tablespoons
chopped fresh parsley -
half & half or heavy cream, to finish
(optional, for creaminess) -
croutons, for garnish
(optional, for crunch)
Instructions
-
Preheat oven to 400°F (200°C). Fully line two rimmed baking pans with parchment paper for easy cleanup.
-
Arrange the trimmed and quartered plum tomatoes, onion wedges, and coarsely chopped red bell pepper in a single layer on the lined baking pans. Drizzle generously with olive oil and season with salt and pepper.
-
Roast the vegetable mixture in the preheated oven for 30 minutes. After 30 minutes, add the halved garlic cloves to the pans. Continue roasting for an additional 15 minutes, or until all vegetables are tender and beautifully caramelized.
-
Meanwhile, in a large pot or Dutch oven, bring the chicken (or vegetable) broth to a boil. Reduce the heat, cover, and let it gently simmer to keep warm.
-
For blending with a standard blender: Carefully transfer half of the roasted tomato mixture into a blender. Secure the lid tightly and hold it down with a kitchen towel. Pulse a few times, then blend until smooth, adding a small amount of warm broth if more liquid is needed. Pour the pureed mixture into the pot with the simmering broth. Repeat with the remaining half of the roasted vegetables, then add to the pot and mix well. Simmer for 5 minutes until heated through.
-
Alternatively, for blending with an immersion blender (recommended for ease): Transfer all of the roasted vegetables directly into the pot with the hot broth. Using an immersion blender, process until the entire mixture is smooth and creamy. Simmer for 5 minutes to ensure it is heated through evenly.
-
Stir in the chopped fresh basil and parsley. For a creamier consistency, add half & half or heavy cream to taste. You can also serve the soup as is, offering cream on the side for individual servings if desired.
Storage and Reheating Tips
This homemade creamy roasted tomato soup is fantastic for meal prep! Here’s how to store and reheat it:
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: If you don’t plan to add cream, the soup freezes exceptionally well. Pour it into freezer-safe containers or bags, leaving some headspace, and freeze for up to 3 months. If you’ve already added cream, it can still be frozen, but dairy sometimes separates upon thawing and reheating. It will still be delicious, just may require a good whisk to bring it back together.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup seems too thick, add a splash of broth or water to reach your desired consistency.
Frequently Asked Questions (FAQ)
- Can I use different types of tomatoes?
- While plum (Roma) tomatoes are recommended for their meaty texture and low water content, you can experiment with other ripe, flavorful tomatoes like San Marzano or even a mix of heirloom varieties. Just be aware that juicier tomatoes might require a longer roasting time to achieve the same caramelization and concentrated flavor.
- Is this soup spicy?
- No, this recipe is designed to be mild and comforting. The red bell pepper adds sweetness, not heat. If you prefer a spicy kick, you can add a pinch of red pepper flakes with the other vegetables before roasting, or a dash of hot sauce when serving.
- What can I serve with this soup besides grilled cheese?
- Beyond the classic grilled cheese, this soup pairs wonderfully with a fresh green salad, crusty bread for dipping, a gourmet sandwich, or even a simple side of roasted vegetables. It also makes a great starter for a larger meal.
- Can I make this soup vegan?
- Absolutely! This soup is easily adaptable for vegans. Simply use vegetable broth instead of chicken broth, and opt for a plant-based cream alternative (like cashew cream or coconut cream) or omit the cream entirely.
- How do I get the most flavor from my roasted vegetables?
- Don’t overcrowd your baking sheets! Give the vegetables space to breathe and brown. Also, allow them to get a good char in spots; this caramelization is where the deep, sweet, and savory flavors really develop.
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